Pecorino di Parco

Produced in the Abruzzo region of Italy, just East of Rome, Pecorino di Parco is a raw milk, aged Pecorino. Cheesemaker Nunzio Marcelli, makes Pecorino di Parco using raw, organic milk sourced from the rare Sopravvissana sheep. These sheep graze the upland pastures of the Abruzzo Parks, an area of outstanding beauty, known for having over 120 different varieties of herbs, flowers and grasses. The recipe for the production of this cheese is rooted in a centuries-old tradition. Cheeses are matured for at least six months before release. The resulting cheese has a firm, slightly chalky texture with aromas of smoke and earth. Flavors hint of sweet fruit with distinct almond overtones and a lingering finish.

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culture is the ultimate publication for those who love cheese. This magazine is devoted to delivering the most innovative, eye-opening stories about the world's many cheeses and cheesemakers. Within each issue, you can travel to gorgeous cheese regions, meet passionate makers and mongers, discover one-of-a-kind recipes, and even learn how to make your own cheeses. Each issue is a resource for readers of any background.